Salted Caramel No Bake Cheesecake (Low Carb)

Ingredients

• Highkey  snickerdoodle cookies ( I used 3 bags)
• Lily’s salted caramel chocolate chips
• cinnamon to taste
• 3 tablespoons of kerrygold butter
• 1 block of cream cheese
• sweetener of choice (I used organic pyure)
• 1 tub of sugar free cool whip
• sugar free caramel syrup
• 1 cup heavy whipping cream
• vanilla extract
• caramel extract

Instructions

Before making each layer, allow it to rest in freezer to firm up.

Start out by melting about 3/4 tablespoons of butter and then crush 3 bags of snickerdoodle highkey cookies and mix with the butter. I also added extra cinnamon. Press into pie dish.

First layer: combine 1 block of cream cheese and 1 cup of heavy whipping cream into stand mixer and add a splash of vanilla and caramel extract. I also added about 3 tablespoons of sweetener but you can alter this amount until sweet enough for you. Mix until fluffy. I then folded in some sugar free caramel sauce. Next, add this layer straight onto your pie crust.

2nd layer: just throw dollops of sugar free whipped cream on it and spread it out.

Normally, on my cheesecakes, I crumble more highkey cookies on top but I forgot this time. Buttttt I did add some Lily’s salted caramel chocolate chips so I still win. Lastly, drizzle with sugar free caramel syrup. Freeze for at least an hour or so before serving.